Change up your dinner table this holiday season by doing your meal British style! Shop our Christmas dinner section to find yourself some proper British ingredients

Appetizers

Create a delectable charcuterie board featuring meats like prosciutto, mortadella, and soppressata and cheeses like sharp cheddar, wensleydale, and brie. Serve with Jacobs Savory Biscuits presented in a heritage tin that reflects old style packaging.

Gravy  

You can’t have mashed potatoes and turkey without gravy. Drizzle some Ahh! Bisto right over them and enjoy the rich, savory flavor that Britons have enjoyed for generations. Best of all, Bisto is easy to make with no pans involved (except maybe a kettle).

Potatoes

But what if someone doesn’t like mashed potatoes? The beautiful thing about potatoes is that they’re very versatile, so you can do almost anything with them. Roasted potatoes are a great alternative to mashed potatoes. Simply cut up some Yukon gold or red potatoes and toss them in some olive oil and season them to taste. If you can’t think of any good spice combos for roasted potatoes then you can try Pureety potato seasonings. Try the original or the ultimate spice mix, rosemary and garlic

Stuffing

I’d consider stuffing a top tier holiday dinner side. It’s moist and delicious when cooked inside a turkey or you can just cook it on its own in a casserole dish. If you want to make it like how the British do, roll the stuffing mix into balls and bake! If you have a guest who is gluten sensitive there’s Gordon Rhodes Jolly Fine Gluten Free stuffing mixes. Sage and red onion is popular by choice but roast chestnut and spiced cranberry is another good choice if you want something different.

Pigs in a blanket

In the UK pigs in a blanket are considered a top side or appetizer. They’re not the pastry wrapped sausages Americans are familiar with but wrapped in streaky bacon. Your guests will gobble these right up!

To make these, preheat the oven to 375 degrees and get one pack each of cocktail sausages and good quality bacon.

Cut each piece of bacon into thirds and wrap each sausage up.

Line a baking tray or cookie sheet with parchment paper and spray with non-stick cooking spray. Place each pig in a blanket, seam side down, on the tray until the tray is filled. Be sure to space them a few inches apart.

Bake for about 20 minutes or until the bacon is crispy.

You can also prepare these ahead of time and place in the refrigerator, covered with plastic wrap (aka cling film) up to a day ahead.

Brussel sprouts

A few years ago I had no idea brussel sprouts were a popular holiday side. I also didn’t like brussel sprouts because I had only had them boiled or steamed. That all changed when I tried them roasted.

To make these, here’s what you’ll need :

1lb (about 450g) brussel sprouts

1 to 2 tablespoons extra virgin olive oil

1-2 teaspoons of everything bagel seasoning

Salt to taste (optional, omit if bagel seasoning has salt)

Dash of pepper or two 

Bacon bits (optional)

Preheat the oven to 400°F or 200°C. While the oven is preheating, trim the sprouts on the bottom using a knife and cut in half. If any leaves fall off, don’t throw them away! Mix them in with the sprouts so they can crisp up in the oven! 

Put the sprouts in a bowl and drizzle with olive oil. Add salt, pepper, bacon bits (if using them), and bagel seasoning to taste. Stir the sprouts, making sure you get as much oil and seasoning on them as you can.

Pour the sprouts onto a cookie sheet or sheet pan lined with aluminum foil, spreading them apart to make sure each sprout gets evenly roasted. Place in the oven for 18-20 minutes, depending on how roasted you like them.

For even better flavor, try with a balsamic vinaigrette glaze.

Main course

The meats of choice are generally turkey, ham, or prime rib. But have you had haggis at a holiday dinner? The Caledonian Kitchen makes a flavorful lamb haggis (due to USDA food laws, foods containing sheep lung is not allowed in the US which unfortunately is in real Scottish haggis) that is quite close to the real thing.

For those who are not lamb fans, there is also beef haggis. Caledonian Kitchen uses Championship USDA inspected Highland (Heelan’) cows to make a haggis similar to one made with sirloin. 

If you plan to stick to a more traditional meat, you’ll need some good seasoning. Spiceology has you covered! Their prime rib spice rub and rotisserie chicken rub will give your meat a zing of flavor.

Tell us how you make your holiday dinner. Do you do the traditional American version?

-CD